Gelation characteristics of tropical surimi under water bath and ohmic heating

Tadpitchayangkoon, Panchaporn; Park, Jae W.; Yongsawatdigul, Jirawat

doi:10.1016/j.lwt.2011.10.020

Cited by 47 publications

(32 citation statements)

References 39 publications

(35 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Ohmic heating treatment improved whiteness of surimi gels ( p < .05). Tadpitchayangkoon, Park, and Yongsawatdigul () also reported that ohmic heating improved whiteness of gels compared to water bath heating. They reported that the rearrangement of water‐protein interactions under ohmic heating regimes could be different from that induced by water bath heating.…”

Section: Resultsmentioning

confidence: 99%

Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels

Lee

Yoon

Park

2016

Journal of Texture Studies

Self Cite

View full text Add to dashboard Cite

The uniqueness of this study was to measure the combined effect of pH and heating conditions on the gel texture and color. There were various studies dealing with pH or heating conditions independently. As the primary character for surimi seafood is gel texture and color. The highest values of gel strength and deformability, as shown by breaking force and penetration distance, were obtained at pH 7.5-8.0, while the lowest values were at pH 10.0 followed by pH 6.0 and pH 6.5, respectively. Two-step slow heating process increased the breaking strength value nearly two times higher than one-step fast heating. Whiteness value (L - 3b*) increased significantly as pH increased from 6.0 to 6.5, but thereafter decreased significantly as pH increased. L* value (lightness) and b* value (yellowness) continuously decreased as the pH is shifted from 6.0 to 10. Fast heated gels showed the lowest yellowness, resulting in whiter appearance.

show abstract

Section: Resultsmentioning

confidence: 99%

Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels

Lee

Yoon

Park

2016

Journal of Texture Studies

Self Cite

View full text Add to dashboard Cite

show abstract

“…Generally, the lowered expressible water content correlated well with the increased breaking force and deformation of the heat-induced surimi gel, since water molecules are entrapped by the formed fine compact gel network (30)(31)(32). However, a different trend was observed in the acid-induced surimi gel, which not only have higher expressible moisture content but also higher breaking force and deformation than the heat-induced surimi gel, indicating that there was a distinct difference in gel-forming mechanism between acid-and heat-induced gels from silver carp surimi.…”

Section: Accepted Manuscriptmentioning

confidence: 97%

Silver Carp (Hypophthalmichthys molitrix) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel

Weng

Zheng

2015

International Journal of Food Properties

View full text Add to dashboard Cite

Traditional surimi-based products are usually prepared through a heating process, which often causes high energy consumption and increased production cost. Acid-induced surimi gel as a new preparation technique were prepared from silver carp surimi by soaking in acetic acid in this study, and their properties and formation mechanism were investigated and compared to heat-induced gel. The moisture content, breaking force, deformation and whiteness of acid-induced surimi gel were all higher than those of heat-induced gel, irrespective of acid ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 2 concentration. The textural properties, color values and water holding capacity of acid-induced gel were increased with acetic acid concentration increase from 1 to 3%. On the other hand, the high molecular weight fractions were also formed with myosin heavy chain based on electrophoresis analysis. The data of protein subunits solubilized in various solvents revealed that the most important associative force in acid-induce gel was hydrophobic interactions.Furthermore, the compact and fine fiber microstructure in acid-induced surimi gel was observed by scanning electron microscopy. It is concluded that a tri-dimensional network was formed within the acid induced surimi gel through hydrophobic interactions and disulfide bonds with the presence of MHC and actin, resulting in formation of compact fine fiber microstructures.

show abstract

“…On the other hand, the expressible water content of GDL surimi gel was increased with increasing setting temperature, suggesting that poorly hydrated aggregates were formed at high setting temperature. In general, the lowered expressible water content correlates well with the increased breaking force and deformation of heat‐induced surimi gel, since water molecules are entrapped by the formed fine compact gel network . However, a different trend was observed in the GDL‐induced surimi gel (Table ).…”

Section: Resultsmentioning

confidence: 93%

“…In general, the lowered expressible water content correlates well with the increased breaking force and deformation of heat-induced surimi gel, since water molecules are entrapped by the formed fine compact gel network. 20,31,32 However, a different trend was observed in the GDL-induced surimi gel (Table 1). This was probably due to more hydrophobic groups, which are buried in the interior of the native molecules and exposed with increasing setting temperature.…”

Section: Physical Properties Of Surimi Gelmentioning

confidence: 87%

Effect of setting temperature on glucono‐δ‐lactone‐induced gelation of silver carp surimi

Weng

Zheng

2014

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Gelation characteristics of tropical surimi under water bath and ohmic heating

Cited by 47 publications

References 39 publications

Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels

Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels

Silver Carp (Hypophthalmichthys molitrix) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel

Effect of setting temperature on glucono‐δ‐lactone‐induced gelation of silver carp surimi

Contact Info

Product

Resources

About